Grilled Peach and Apricot Salad
Cuisine: American
Categories: Salads, Healthy Meals & Grilling
Recipe Source: Nicholas Day
This Grilled Peach and Apricot Salad is a delightful summer dish that perfectly balances sweet and savory flavors. Imagine juicy peaches and apricots kissed by the grill, their natural sweetness enhanced by a smoky char. These are then paired with fresh greens, creamy goat cheese, and a drizzle of honey-balsamic vinaigrette. The result is a refreshing and satisfying salad that's perfect for a light lunch, a summery side dish, or a unique appetizer. It's a celebration of summer's bounty at its finest!
Difficulty: EASY
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 bunch kale, destemmed
- 4 apricots, halved
- 4 peaches, halved
- 1/4 pound prosciutto, thinly sliced.
- 1/4 cup feta cheese
- 1/4 cup olive oil
- 1 tablespoon lemon juice, more to taste
Directions:
- Preheat the grill. While it warms up, tear or chop the kale leaves into bite-size pieces and place those in a large salad bowl.
- Add a pinch of salt and a tablespoon of olive oil and massage the kale, kneading it for a minute or so until it softens.
- Whisk together the remaining olive oil and the lemon juice, adjusting to your taste. Set the dressing aside.
- Tear or cut the prosciutto into smaller pieces and set those aside too.
- When the grill is reasonably but not overwhelming hot, brush the apricots and peaches very lightly with a neutral oil and grill, cut side down, until deeply caramelized.
- When the fruit is grilled, toss the kale with the prepared dressing and then crumble the feta on top.
- Add the prosciutto and then the still-hot peaches and apricots, letting their juices seep down into the kale. (If there are any extra juices on the plate you put them on after grilling, add those too.)
- Eat with crusty bread.